Ingredients
SAUCE:
1 cup dry white wine
1/2 small onion, diced
1 green onion, chopped
3 large fresh thyme sprigs
2 T fresh lime juice
2/3 cup whipping cream
1/4 cup butter, cut into 1/2" cubes
LOBSTER:
2 T fresh lime juice
2 T olive oil
1 1/2 tsp minced habanero chili
2 large lobster tales cut in half lengthwise
1/2 tsp paprika
1/4 cup butter, melted
Preparation
SAUCE Place wine, onion, green onion, thyme, and lime juice in small saucepan. Boil until mixture is reduced to 1/2 cup. Strain; discard solids. Return wine mixture to saucepan. Add cream; boil until reduced to 1/2 cup. Remove from heat; add butter a few cubes at a time stirring between additions until melted and smooth. Season with salt and pepper LOBSTER: Prepare barbecue. Mix lime juice, oil and chile in small bowl for marinade. Place lobster tails, flexh side up in 13/9/2 inch baking dish. Drizzle with marinade; let stand 15 minutes. Sprinkle lobster tails with paprika; sprinkle lightly with salt. Grill lobster tails until cooked through, brushing frequently with melted butter and turning occasionally, about 8 minutes. Rewarm sauce over low heat and divide among 4 small ramekins. Place half of lobster tail and 1 ramekin of sauce on each of 4 plates
